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Crispy Rice Salad with Tuna and Avocado – Fresh & Crunchy!

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This Tuna Avocado Crispy Rice Salad is a delightful explosion of flavors, combining crispy rice, creamy avocado, and tender tuna. Perfect for a light lunch or as an appetizer at dinner parties, it’s both visually appealing and delicious.

Ingredients

Scale
  • 3 cups (555 g) cooked jasmine or sushi rice, cooled (or a 450 g/1 lb packet of microwave jasmine rice)
  • 2 tbsp tamari or all-purpose soy sauce
  • 1 tsp dark soy sauce (optional, for colour)
  • 2 tbsp sesame oil
  • 2 tbsp olive oil
  • ½ cup (125 g) whole-egg mayonnaise
  • 3 tbsp tamari or all-purpose soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp sriracha (optional)
  • 425 g (15 oz) canned tuna in oil, drained
  • 2 Lebanese (short) cucumbers, sliced into half-moons
  • 1 cup (140 g) frozen edamame beans, thawed
  • 1 avocado, diced
  • 2 spring onions (scallions), finely sliced
  • 1 tsp black sesame seeds
  • Chilli crisp or chilli oil (optional)
  • 1 fresh jalapeño, sliced (optional)

Instructions

  1. Preheat the oven to 220°C (425°F) to ensure even crispiness of the rice.
  2. Spread the cooked and cooled rice on a baking sheet lined with parchment paper, ensuring even distribution for uniform browning.
  3. Drizzle the tamari, dark soy sauce (if using), sesame oil, and olive oil over the rice. Use a spoon or your hands to mix well, ensuring all grains are coated.
  4. Bake the rice for 40–50 minutes. Check every 15 minutes and stir the rice to ensure even browning and prevent burning. It should be golden brown and crispy.
  5. While the rice is baking, prepare the dressing by whisking together the ingredients in a medium bowl until well combined. Set the dressing aside.
  6. Once the rice is done, remove it from the oven and let it cool slightly while you prepare the fresh ingredients.
  7. In a large bowl, combine the tuna, cucumber, edamame, avocado, and spring onions. Add the crispy rice to the mixture.
  8. Drizzle the dressing over the salad and sprinkle with black sesame seeds and chilli oil or fresh jalapeños, if using.
  9. Gently toss the salad to combine all ingredients evenly. Serve immediately to keep the rice crispy.

Nutrition

Keywords: Avoid squashing the rice too much when mixing with the dressing to maintain crispiness. A good non-stick baking pan is essential to prevent the rice from sticking. Adjust the amount of dressing to taste, starting with less and adding more as needed. Use fresh, ripe avocados for the best flavor.

Find it online: https://chefcarrot.com/crispy-rice-salat-mit-thunfisch-und-avocado-frisch-knusprig/